Cheesy Filo And Egg Pies

Mint is the perfect partner to sweet peas and cuts the richness of the cheese.

The ingredient of Cheesy Filo And Egg Pies

• 175g fresh ricotta crumbled
• 150g 1 cup frozen baby peas thawed
• 1 3 cup fresh mint leaves finely chopped
• 1 green shallot finely chopped
• 1 lemon rind finely grated cut into wedges
• 1 small garlic clove crushed
• 5 eggs
• 120g fresh goats cheese crumbled
• 6 sheets filo pastry
• small fresh mint leaves extra to serve

The Instruction of cheesy filo and egg pies

• preheat oven to 180c 160c fan forced grease four 220ml pie dishes or ramekins with olive oil
• combine the ricotta peas mint shallot lemon rind garlic 1 egg and 100g goatu2019s cheese in a bowl season then mix until well combined
• lay filo on a work surface cover with a clean damp tea towel working with 1 sheet at a time spray with olive oil stack 3 sheets of filo on top of each other cut widthways into 4 even stacks repeat with remaining sheets of filo to form 8 stacks place a filo stack in each dish allowing sides to overhang top with remaining filo stacks in the opposite direction to line each dish
• spoon 1 2 cup ricotta mixture into each dish make an indent in the centre carefully crack an egg into each indent gently scrunch the overhanging filo bake for 20 22 minutes or until golden and egg whites are just set season serve with lemon wedges sprinkle with the remaining goatu2019s cheese and extra mint leaves

Nutritions of Cheesy Filo And Egg Pies

calories: 335 556 calories
calories: 19 grams fat
calories: 9 grams saturated fat
calories: 18 grams carbohydrates
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calories: 22 grams protein
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